Everything can be pickled in one pot. Now more and more people like to eat braised dishes, which is a common name for cold dishes. Pot-stewed vegetables, there is a saying that everything can be pickled, and you can pickle your favorite food according to different ingredients. Here is what I share with you: everything can be cooked in one pot. I hope it helps you!

Everything can be pickled in one pot. 1 If you want to eat Zhou Heiya, imitate it. I didn't expect it to be so delicious. It's amazing, okay! ! You can also choose whether it is spicy or not according to your own taste. I'll write down my own ingredients, and I can reproduce the taste next time I look at the menu.

Prepare all ingredients, cook quail eggs and peel them, and peel and cut lotus roots into pieces. After blanching the duck wings with cold water, rinse them with cold water to tighten the skin. Just wash the fresh yuba I bought and replace the dried bean curd with a knife.

Everything can be halogen, halogen pot all over the world:

Add all the ingredients of the marinade juice first. Some friends reacted too salty. I used thin salt soy sauce. Please reduce the amount of soy sauce to 40 grams. I can't help it if the reaction is too sweet. I really don't think it is sweet at all.

Add all the marinated ingredients, add duck wings and bring to a boil. After 15 minutes, add other vegetarian ingredients, continue to cook on low heat until all the ingredients are tasty, change positions in the middle, check the coloring situation for about 40 minutes, and collect the juice on medium heat. At this time, people should not go away, while stirring and checking the juice at the border. The soup is very thick and there is almost no juice.

I pickled three large plates, which were just salty, slightly spicy, slightly hemp and slightly sweet.

skill

I only marinated the yuba for 10 minutes before taking it out, because the fresh yuba is easy to absorb the soup and will soon taste. If you like yuba, I suggest that you don't cook it for too long, because it doesn't taste good when cooked. If you don't like hemp, put less pepper and pepper, if you like sweet, put more rock sugar, and if you like spicy, add some dried pepper. There are many kinds of dried peppers, some are very hot, and some are very hot. This is my own record. You can fine-tune it according to your own taste, and don't be too entangled. Anyway, I ate eight duck wings in one breath and couldn't stop.

Everything can be pickled in one pot. China has a long history, various types and different styles. It has been constantly innovating in its unique form, and it has great influence in Guangdong cuisine, Hunan cuisine, Anhui cuisine, Sichuan cuisine, etc., and can be seen everywhere in cities and villages, restaurants and streets.

Some people say that Lu Wei originated in Sichuan with a history of more than 2,000 years. When Li Bing built Dujiangyan Water Conservancy Project, he dug out well salt. Since then, people began to process food with well salt. After years of development, it gradually evolved into today's Sichuan brine.

However, Lu Wei, which was first developed in China, has a great influence all over the country and is an irresistible delicacy. The key of bittern taste lies in the preparation of bittern. Different traditional Chinese medicine spices can be made into different bittern, so the bittern tastes are different all over the country, but the cooking techniques are similar.

Taking sausage as an example, after adding the marinating process in the sausage production process, its taste can be enriched. (According to 50kg pork, ingredients are carefully mixed)

Raw materials for sausage production: pork 50kg (the ratio of lean meat to fat meat is 6: 4), sugar 2.3kg, 65438+ salt 0.2kg, spiced powder 20g, and pig casing.

Salt water preparation: 50kg of clean water should be mixed with 400g of dried tangerine peel, 400g of licorice, 250g of pepper, 250g of star anise, 250g of cinnamon, 25g of clove, 250g of tsaoko, sugar 1. 1kg, 2.2kg of soy sauce and 3kg of salt. White sugar, soy sauce and salt are directly added into clear water, stirred, dissolved and dispersed evenly. The rest of the ingredients are put into a small white cloth bag, tied into a bag with string, put into clean water, boil 1h, and take out the bag to make a marinated soup. One pack can be used 4-5 times.

1, minced meat mixing: mince lean meat with a meat grinder, cut fat meat into about 1cm06 with a knife, and add ingredients and stir.

2, enema: pour the stuffing into the casing, jack exhaust.

3. Marinating: Marinate the marinated sausage in a marinated pot at about 90℃, with less firepower to prevent the casing from bursting. It can be fished out after 30 minutes.

4. Baking: the cured sausages are sent to an oven or oven for drying, and the baking temperature is controlled at 60-70℃, and the baking time is flexibly controlled according to the number of sausages, just observing whether the sausage skin is dry or not.

5. Air-drying: Hang the baked sausage in a cool and ventilated place, and air-dry until the sausage is dry, and the finished product is firm to the touch. Air drying usually takes 3-5 days.

6. Storage: hang the finished product in a cool and dry place, and it can be stored for 3-5 months without deterioration.

In this way, the delicious braised sausage is finished. Whether directly sliced, served with rice or wine, it is a good choice.